Pulses are one of my favourite foods- I eat beans or lentils nearly every day!
This is a really simple way of jazzing up butter beans. It’s great on its own, or as a side, or part of a selection. This salad serves two (or one as the main course), but it’s very easy to scale it up or down if you want to feed more- just add another tin of butter beans and increase the quantities of everything else!
Pesto and Butterbean Salad
For the pesto:
1 big bunch of basil leaves
2 cloves of garlic
about 2 tablespoons of olive oil
handful of pine nuts
salt and pepper
This is very simple- it’s just a case of throwing all the ingredients into a food processor and whizzing them up until it resembles a fine paste. Keep tasting it- if you think it needs more garlic/ salt/ pepper add it!
For the salad:
1 tin or carton of butter beans
about half a bag of rocket
handful of sunflower seeds
Once the pesto is done and tastes right, fry the butter beans in the pesto until all the beans are coated and warmed through. They should also start to go slightly crispy on the outside.
Put them in a bowl with the rocket.
Gently toast the pumpkin seeds in a frying pan for a few minutes until they start to darken slightly. Be careful not to burn them, they should just be slightly darker than normal.
Toss them into the salad and give it all a good mix.